that’s buttery, rich, and perfectly sweet—just like grandma used to make
Southern Pecan Pie
Ingredients:
1 unbaked 9-inch deep-dish pie shell
1 cup light corn syrup
1 cup packed light brown sugar
3 large eggs
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups pecan halves
Instructions:
- Preheat oven to 350°F (175°C).
- In a mixing bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.
- Stir in the pecan halves.
- Pour the filling into the unbaked pie shell.
- Bake for 50–60 minutes, until the center is set and a little puffy. If it jiggles slightly in the center, that’s okay—it will firm as it cools.
- Cool completely on a wire rack, at least 2 hours, before slicing.
Serving Suggestions:
Top with whipped cream or vanilla ice cream.
Store leftovers loosely covered at room temperature for up to 2 days, or refrigerate for up to 5 days.